Chocolate Chip Cookie Bars (Print View)

Thick, chewy bars with gooey chocolate chips and vanilla, ready in 40 minutes for the perfect shareable treat.

# What You Need:

01 - 2 1/4 cups all-purpose flour

02 - 1/2 teaspoon baking soda

03 - 1/2 teaspoon salt

04 - 3/4 cup unsalted butter, melted and slightly cooled

05 - 1 cup packed light brown sugar

06 - 1/2 cup granulated sugar

07 - 2 large eggs, at room temperature

08 - 2 teaspoons vanilla extract

09 - 2 cups semisweet chocolate chips

10 - 1/2 cup chopped walnuts or pecans (optional)

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan or line with parchment paper.

02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

03 - In a large bowl, mix melted butter, brown sugar, and granulated sugar until smooth.

04 - Beat in eggs one at a time, then stir in vanilla extract.

05 - Gradually fold in the dry ingredients until just combined; do not overmix.

06 - Stir in chocolate chips and nuts (if using).

07 - Spread dough evenly into the prepared pan.

08 - Bake for 23-27 minutes, or until golden brown and a toothpick inserted in the center comes out with a few moist crumbs.

09 - Cool completely in the pan on a wire rack before cutting into bars.

01 -

The melted butter creates this perfect chewy texture that somehow stays soft for days if they last that long.
You get all the flavor of chocolate chip cookies without the fuss of multiple batches going in and out of the oven.

02 -

If you see the edges getting too dark but the center isnt done, loosely cover the pan with foil for the remaining bake time.
The toothpick test is tricky with chocolate chip cookies, so look for moist crumbs rather than wet batter, and remember they continue cooking slightly as they cool.

03 -

For the chewiest texture, slightly underbake the bars, as they will continue to set as they cool in the hot pan.
Reserve about 1/4 cup of chocolate chips to sprinkle on top of the dough just before baking for that bakery-style look.